Winslow in Dunlap, Tenn., asked: "Does anyone remember the wonderful Tomlinson's Restaurant on Brainerd Road? If so, would you have the recipes for bread pudding and rice pudding? One or both of them had a delicious lemon sauce that was poured over the dessert just before being served."

Next came Fay Paige, hoping for "recipes for RV-ers. We are limited to space in our camper for cooking, utensils, pans and refrigerator space. Any recipes you can find would be appreciated." And if you keep reading, you'll see a couple of examples from her, of exactly what she means.

"Yeast of the Ridge" wonders why cupcake stores are becoming so popular. "I think it must be portion control, and yet you're getting something special. I would like some recipes to duplicate these special cupcakes at home. I have heard there is a whole book of cupcake recipes."

Thanks to Nancy Ruby and Erin Bruce for letting us know that frozen cubes of cilantro, basil and other herbs may be found at Bi-Lo in the frozen foods section. Ms. Bruce added that they are produced by Dorot foods and are also kosher.

Jimmie Ruth Wilson rushed us her version of a crock pot chicken and dressing.

Stew chicken until done. Tear into pieces. Set aside. Mix margarine, seasonings, eggs breads, onion, and salt and pepper together. Add 1 1/2 cans soup, diluted with water or chicken broth from the cooking of the chicken. Thoroughly blend all ingredients.

Place 1/2 can of soup, thinned with a little water or broth, in bottom of crock pot. Alternate layers of chicken and dressing, ending with meat on top (about halfway to top, add 1/2 can soup, thinned.) Put remaining soup on very top. Cook on low for at least 3 hours.

This is the version preferred by Carole Ann Hargis.

Crock Pot Chicken and Dressing

1 large cooked stewing hen, boned and cut into pieces

1 (10-3/4-ounce) can cream of chicken soup

1 can cream of chicken soup

Dressing:

1 large skillet cornbread, or 2 quarts of crumbs

2 tablespoons sage

1 medium onion, chopped

2 eggs, hard-boiled and chopped (optional)

1 stick margarine, melted

3 or 4 cups chicken broth

1 can cream of chicken soup

Mix all dressing ingredients together. Layer in crock pot 1/2 can chicken soup, half of the dressing, 1/2 of the chicken, 1/2 of the dressing, half of the chicken and the rest of the soup. Cover and cook on low 3 hours.

A. H. included this recipe in a recent missive, a simple salad. And though no size of corn chips is given, I'm going to suggest the 99 cent package; reserve your options for using more.

Frito Salad

1 (1-pound) can chili

1 (8-ounce) package shredded cheese

1 bag corn chips

8 ounces sour cream

1 tomato, diced

Salsa

Shredded lettuce

Black olives

Put chili and cheese in bowl and put in microwave for 3 minutes or until the chili is hot and the cheese is melted. Put corn chips on a plate and pour chili and cheese on top of chips. Add other ingredients as desired.

Now we'll switch the topic to a missing cookbook, and your most generous response to the request for a "Dining with Pioneers" volume.

The woman looking for a copy is in luck. Marilyn Rogers called food editor Anne Braly to say she'd be happy to give hers away. So would the reader who was looking for a copy of the book call Anne at 757-6285, and she'll get you in touch with Ms. Rogers.

Liz Gross gave some general research advice in describing "a fantastic, fantastic Web site, bookfinder.com. I learned that there are at least three volumes of the cookbook, retailing between $40 and $45 used. The store Alibris had several, and their phone number is 510-594-4586."

Lindsay Fussell, who is always dancing, stood still for a minute to do some research about this cookbook. She discovered it at amazon.com for $25.

Finally, a special-occasion dish from a folder of wonderful recipes from the collection of Genie Grant, who has quite a reputation as a cook.

Steak and Boursin Sandwiches

1 pound flank steak

3/4 teaspoon salt

1/2 teaspoon fresh-ground pepper

1 baguette or 4 (6-inch long) ciabatta rolls

1 (5-ounce) package boursin cheese

2 tablespoons olive oil

2 tablespoons romaine, halved lengthwise

Preheat broiler. Pat steak dry and sprinkle well with salt and pepper. Put on broiler rack and broil 2 to 3 inches from heat, turning once, 6 to 8 minute total for medium-rare. Transfer to a cutting board and let stand 5 minutes.

While steak broils, cut baguette into 4 sections, and halve each horizontally. Spread boursin over bottom halves of bread. While steak stands, heat a tablespoon oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté romaine in 2 batches, turning over once, until browned in spots and slightly wilted, about 2 minutes per batch. Add remaining tablespoon oil to skillet between batches. Transfer as sautéed to cutting board with meat. Cut off and discard core end of romaine, then lay romaine on top of boursin. Cut steak across the grain into thin slices and divide among sandwiches. Makes 4 servings.